Warm, creamy, and packed with wholesome ingredients, this Creamy Chicken and Mushroom Soup is the perfect dish to soothe the soul and satisfy the taste buds. With tender pieces of chicken, hearty mushrooms, and a medley of vegetables, each spoonful promises a rich, comforting experience. Whether you’re preparing a cozy meal for your family or just want a simple yet delightful dish, this soup is the ultimate go-to recipe that’s easy to make and full of flavor.
Ingredients:
- 2 tbsp olive oil or butter
- 500 g boneless, skinless chicken breast or thighs, cut into small cubes
- 1 medium onion (about 150 g), finely diced
- 3 cloves garlic, minced
- 300 g fresh mushrooms (such as button or cremini), sliced
- 2 medium carrots (about 150 g), diced
- 2 celery stalks (about 100 g), diced
- 1 liter chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 240 ml heavy cream (or half-and-half for a lighter option)
- 2 tablespoons of versatile flour (optional, for achieving a thicker consistency)
- 2 tablespoons of freshly chopped parsley (optional, for a vibrant garnish)
Instructions:
- Heat the Oil: In a large pot, heat the olive oil or butter over medium heat. Sauté the diced chicken pieces in the pot until they develop a golden-brown crust, approximately 5 to 6 minutes. Once cooked, transfer the chicken to a plate and keep it aside for later use.
- Sauté Aromatics: In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
- Add Vegetables: Add the sliced mushrooms, diced carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.
- Incorporate Chicken Broth and Herbs: Pour in the chicken broth, then add the thyme, rosemary, and basil. Mix thoroughly, ensuring to dislodge any caramelized morsels stuck to the bottom of the pot for added flavor.
- Return Chicken and Simmer: Return the browned chicken to the pot. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Make it Creamy: In a small bowl, mix the flour with a few tablespoons of cold water until smooth, then stir it into the soup for a thicker consistency (optional). Gradually add the heavy cream, stirring to incorporate, and cook for another 5 minutes.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Garnish with fresh parsley before serving if desired.
Conclusion:
This Creamy Chicken and Mushroom Soup brings a delightful blend of flavors and textures to the table, making it a perfect meal for chilly nights or any time you crave comfort food. With a creamy base and tender bites of chicken and mushrooms, it’s a dish the whole family will love. Serve it with crusty bread for a complete meal, and enjoy a bowl of cozy, homemade goodness.
Comforting Creamy Chicken and Mushroom Soup
A rich and creamy chicken and mushroom soup withhearty vegetables, perfect for a comforting meal on a chilly day.
Ingredients
- 2 tbsp olive oil or butter
- 500 g boneless skinless chicken breast or thighs, cut into small cubes
- 1 medium onion about 150 g, finely diced
- 3 cloves garlic minced
- 300 g fresh mushrooms such as button or cremini, sliced
- 2 medium carrots about 150 g, diced
- 2 celery stalks about 100 g, diced
- 1 liter chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried basil
- Salt and pepper to taste
- 240 ml heavy cream or half-and-half for a lighter option
- 2 tablespoons of versatile flour optional, for achieving a thicker consistency
- 2 tablespoons of freshly chopped parsley optional, for a vibrant garnish
Instructions
- Heat the Oil: In a large pot, heat the olive oil or butter over medium heat. Sauté the diced chicken pieces in the pot until they develop a golden-brown crust, approximately 5 to 6 minutes. Once cooked, transfer the chicken to a plate and keep it aside for later use.
- Sauté Aromatics: In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
- Add Vegetables: Add the sliced mushrooms, diced carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.
- Incorporate Chicken Broth and Herbs: Pour in the chicken broth, then add the thyme, rosemary, and basil. Mix thoroughly, ensuring to dislodge any caramelized morsels stuck to the bottom of the pot for added flavor.
- Return Chicken and Simmer: Return the browned chicken to the pot. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Make it Creamy: In a small bowl, mix the flour with a few tablespoons of cold water until smooth, then stir it into the soup for a thicker consistency (optional). Gradually add the heavy cream, stirring to incorporate, and cook for another 5 minutes.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Garnish with fresh parsley before serving if desired.